Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin with cooking spray. In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and a pinch of salt until well combined. In a separate bowl add the eggs, melted coconut oil, almond milk, vanilla extract, and banana extract. Whisk together until the wet ingredients are fully combined. Pour the wet ingredients into the dry ingredients bowl. Mix well until you get a smooth batter. Gently fold in the sugar-free chocolate chips into the batter, reserving some to sprinkle on top. Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle some additional chocolate chips on top of each muffin for an extra chocolatey touch. Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Keto Banana Chocolate Chip Muffins warm or at room temperature.